½ of a 3 oz package of butterscotch pudding (must be cook and serve)
24 Rhodes Rolls, still frozen
½ cup butter
½ cup brown sugar
1 tsp cinnamon
1. Place 24 dough balls in a bundt pan. Sprinkle dry pudding mix over dough.
2. Melt butter and mix with sugar and cinnamon.
3. Cover pan with wet towels (it may stain). Let rise overnight in the oven. When
ready to bake, remove pan from oven and preheat oven to 350 degrees. Remove
towel and bake rolls for 30 minutes. Let cool in pan for 5 minutes. Invert pan onto
platter.
Be sure that you use the regular sized dinner rolls, not Texas size. I have cut the dough balls in half, or quarters which I like better. I don’t like trying to cut frozen dough though and am not willing to stay up late to cut them after they thaw. I suppose the next best thing would be to make your own dough that you could shape into the desired size, but that makes this recipe much harder than it should be. Anyway you fix it, this is an excellent no fuss breakfast.
